Recipe: Vicki Ravlich-Horan | Images: Brydie Thompson
Play up the tropical flavours of passionfruit with this coconut cake and a few ribbons of fresh mango.
175g butter, soft
1 cup sugar
1 tsp vanilla extract
1 cup flour
1 cup desiccated coconut
1½ tsp baking powder
Whipped cream and/or yoghurt
Beat the butter and sugar together until light and fluffy.
Add the vanilla extract then eggs one at a time, beating well between each.
Fold in the flour, coconut and baking powder until just combined.
Pour batter into a greased tin (21cm round or 21cm square) and then bake at 175°C for 25–35 minutes.
Once the cake has cooled, dollop on whipped cream or half whipped cream half yoghurt then fresh passionfruit and ribbons of fresh mango.
Or pour the syrup over the warm cake. I made individual cakes and poured syrup over these, with the addition of a scoop of vanilla ice cream which makes a wonderful dessert.